/ck/ - Food & Cooking

>>9039629
>Scones are sweet, American biscuits are savory and buttery.
Scones can be sweet or savory. American biscuits can be flaky, cheesey, honeyed, rising or drop biscuits. Anything goes dude.
There is little difference in many kinds of scones and american biscuits as a matter of fact. From cream to buttermilk, it is chef's perogative. I'd say scones are mostly handmade, where biscuits in the US use a cheat of some sort more often and not.

My favorite regional food goes from Houston through Lake Charles through Louisiana and maybe a little bit more on I-10 through the Alaga.
Groceries and convenience stores have hot chafing dishes of fresh boudin, and restaurants make boudin balls. All day every day, it's a savory snack that hits the spice factor and that funkiness from game meat or liver. ADORE IT. That's something I really miss.
Linked is a travel guide if you're road tripping I-10.
http://www.cajunboudintrail.com/